L’Esquisse, a Gault & Millau award-winning restaurant in Annecy
Sensitivity & creativity, the two key ingredients
Born in the Beaujolais region, Stéphane Dattrino grew up surrounded by the good things in life: simple tastes and cooking to be enjoyed with others.
An education in all its myriad flavours that, from an early age, gave him an innate sense of gastronomy.
Trained by the elite of the Lyonnais region before heading to Biarritz where he discovered the produce and colours of the south, Dattrino then joined the team of Chef Laurent Petit at the Clos des Sens where he worked as his second-in-command for some 7 years.
This experience firmly established his natural propensity towards simplicity and creativity, an essential dual force that forms the basis of his distinctive style. Sincere and a little shy by nature, Stéphane expresses himself best through his dishes.
Constantly playing with textures and flavours, he reveals his creative daring and his almost visceral need to give pleasure to others.
His is a cuisine that is both current and classic, inspired by the Savoie region and yet open to the world. A signature style made up of intense flavours combining the acidity of citrus with the earthiness of vegetables and the aromatic power of herbs.
A holy trinity that lays the foundations of a refined yet daring and unadulterated approach to cooking.
Producers of flavour
In the beginning is the product.
When it is instinctive and in tune with the rhythm of nature, cooking is no more than a showcase for the finest produce.
Be it the meat from Claude Bocquet in Annecy, the cheese from Pierre Gay, the wine and snails from the brilliant Philippe Héritier in Poisy or Vincent Coly’s fish from Lake Geneva, the producers of L’Esquisse - the 2 Gault & Millau toques restaurant - all share the same passion for authenticity and a job well done.
More than just partners, they are the very embodiment of a philosophy espoused by Magali et Stéphane Dattrino.
Magali Dattrino, a woman passionate about wine
With her background in wine and hospitality, Magali is the other key asset of the Gault & Millau L’Esquisse restaurant in Annecy.
Warm, out-going and with an easy smile, she creates a friendly and welcoming atmosphere.
When she talks about wine, you sense her genuine love of fine vintages and her appreciation of their impassioned producers who, with each bottle, lay their heart and soul on the table.
